Lime Soup with Tortilla Strips and Chicken
1 cup plus 2 Tbl olive oil
1 6-inch corn tortillas cut into strips
6 cups canned low-salt chicken broth
2 Tbl minced fresh cilantro
1 Tbl minced fresh oregano
1 tsp apple cider vinegar
½ tsp ground cumin
1-2 Tbl fresh lime juice
1 skinless boneless chicken breast half, thinly sliced crosswise
½ cup chopped seeded tomato
½ cup chopped green bell pepper
½ cup chopped white onion
6 limes
1. Heat 1 cup oil in medium skillet over medium heat. Working in batches, add tortilla strips; fry until golden, about 2 minutes. Transfer to paper towels; drain.
2. Mix broth and next 4 ingredients in large saucepan; bring to boil. Reduce heat; simmer 15 minutes. Add lime juice; season with salt and pepper.
3. Meanwhile, heat remaining 2 Tbl oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; sauté 3 minutes. Add tomato, bell pepper and onion. Saute until chicken is cooked through, about 2 minutes longer.
4. Place 1 lime slice in each of 6 bowls. Ladle soup over. Mound tortilla strips and chicken mixture in center of each.
Note from Laura: I do not fry my corn tortillas. I let everyone rip there own fresh tortilla into their bowl – I love the flavor! I also like to add 1 (14-ounce) can drained and rinsed black beans to soup; and I leave out the tomatoes. Plus I reverse the order of instructions. I start with sautéing the chicken, peppers (I use red or green) and onion, and then I add the broth and seasonings right into the same pot. Then I ladle all of the ingredients into the each bowl and serve with the lime slice and tortillas on the side. Delicious!
Bon Appetit August 2000
Makes 6 Servings
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